Quince Cheese

Name: Quince Cheese
Ingredients: each pound of the cut quinces; half a pound of the best brown sugar; water enough to cover them

From The universal cookery book, 1887

Keep in a dry place in broad stone pots.

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1120Calories

2 gProtein

292 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories1120 kcal

Protein2.1 g

Carbohydrates292 g

Fiber8.6 g

Sugars220 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium82 mg

Potassium1195 mg

Calcium238 mg

Iron4.8 mg

Magnesium57 mg

Phosphorus86 mg

Zinc0.2 mg

Copper0.7 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C68 mg

Vitamin A9.1 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate16 mcg

Choline5.2 mg

Caffeine0 mg

Water383 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 48. The excerpt below is the record exactly as published.

Quince Cheese. “ Have fine ripe quinces, and pare and core them. Cut them into pieces, and weigh them, and to each pound of the cut quinces allow half a pound of the best brown sugar. Put the cores and parings into a kettle with water enough to cover them

Cook this with the app: pantry check, scaling, and the assistant.